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Low-Carb Keto Crispy Popcorn Chicken - I Forgot Salt!
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Print Recipe

Low-Carb Keto Crispy Popcorn Chicken

Course: Snack
Cuisine: American
Servings: 24 nuggets

Ingredients

  • 2 chicken breasts large
  • 3 eggs
  • ¼ cup heavy cream
  • 2 cups almond flour sieved or super fine
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cayenne pepper optional
  • 1 - 2 ½ cups avocado or coconut oil depending on pan size

Instructions

  • Slice chicken into bite-sized pieces, about 1 - 1 ½ inch chunks.
  • In a large bowl, mix eggs and heavy cream. Stir until completely combined.
  • Add chicken to the cream/egg marinade and mix until each piece is completely covered. Set aside in the fridge for 1 hour or up to overnight.
  • When your chicken is done marinating, add flour, paprika, garlic, salt, black pepper, and cayenne pepper (optional). Mix lightly to combine.
  • In a large stainless steel skillet pan, heat enough oil to cover the bottom of the pan to about an inch.
  • When your oil is hot, transfer each individual piece of chicken from the marinade to the dry ingredient mixture (this is called “dredging”, I believe), making sure it is completely covered. Shake off any excess flour and carefully place into the oil. Repeat until your pan is full.
  • Cook each piece of chicken 2-3 minutes on each side, for a total of 5-6 minutes depending on the size of your chicken. Carefully remove from the hot oil and place on a wire rack or a plate lined with paper towels to soak up any excess oil. Repeat until you’ve cooked all of your chicken in batches.
  • Serve with your favorite dipping sauce or as protein for a salad!